Scallops With Brussels Sprouts

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1/4 cup creme fraiche
• 1/4 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 tablespoon snipped chives
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 6 jumbo scallops (about 3/4 pound)
• 6 slices pancetta (about 2 ounces)
• 1/2 lb brussels sprout, thinly sliced
• 1 shallot, thinly sliced
• 1 tablespoon unsalted butter
• 1 garlic clove, minced

Recipe

• 1 in a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.
• 2 season the lemon-chive creme fraiche with salt and pepper.
• 3 in a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
• 4 generously season the scallops with salt and pepper and add them to the skillet.
• 5 cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.
• 6 transfer the scallops to a plate; tent with aluminum foil to keep warm.
• 7 meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.
• 8 add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.
• 9 off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.
• 10 serve with the lemon-chive creme fraiche & lush : 2004 tablas creek cotes de tablas blanc.
• 11 enjoy!